Panettone Bread Pudding With a Creamy Rum Syrup

It’s the day before Christmas! Can you believe it?

Most of you are probably consumed in a flurry of activities right about now with last minute things on your to-do list. I know that I always try to get everything done ahead of time, so we don’t have to do anything on the actual day of Christmas but enjoy it. In our family, we have a lovely Christmas dinner, but breakfast is always kind of an after thought. Everybody just sort of grabs something to tide them over until the actual afternoon meal. Nobody wants to spend Christmas morning in the kitchen cooking, but with this Bread Pudding, you don’t have to. All of the work is done ahead of time and all you have to do is pop it into the oven while you make yourself pretty, open presents, get ready for church or whatever else is your traditional morning routine.

Bread pudding is such an amazing treat. It’s simple, comforting and I love the custardy texture and flavor. It’s like a combination of French toast and creme brûlée. You can adjust the flavors to whatever you prefer. The Rum Syrup is out of this world, and you will just want to lick your plate because it’s so delicious. You’ll see just how easy it is to make and when you try it, you will be making this all year long. I love breakfasts that can be prepped the night before, because I like to sleep in as long as possible. I actually make bread pudding a lot as a dessert, just because Sergi and I like it so much.

I hope you all have a very Merry Christmas! 

Ingredients:

Bread Pudding:

1 loaf of panettone bread (you can also use challah bread) 14-18 oz.

5 cups half n half (half whole milk, half cream)

8 egg yolks

1/2 cup granulated sugar

1-2 teaspoons vanilla extract

3 Tablespoons butter, melted (1 to brush the baking pan, 2 to brush on top of the pudding)

Syrup:

2/3 cup heavy cream

1/3 – 1/2 cup brown sugar

2 Tablespoons butter

1/4 teaspoon salt

1/2 – 1 teaspoon ground cinnamon

1-2 Tablespoons rum

1 teaspoon vanilla extract

Instructions:

I usually use Challah bread for bread pudding, which is a buttery egg bread, but right before Christmas, Panettone is something that is very commonly seen in stores and is a great choice. It’s an Italian sweet bread that has a similar texture to challah, since it’s also buttery and eggy, but it’s also studded with raisins and candied orange and lemon zest. There are lots of different varieties out there. 

If you’re using simple Challah bread, you can also add dry fruit to the bread pudding, as well as nuts, chocolate chips, candied citrus peel, etc.

Preheat the oven to 325 degrees Fahrenheit.

Cut the bread into 3/4 – 1 inch cubes. Divide the bread between two rimmed baking sheets. Bake the bread cubes in the preheated oven for about 15 minutes, rotating the baking sheets halfway through and tossing the cubes. Take out of the oven and set aside.

It’s important to use dry bread for bread pudding, so that it soaks up the custard well.

Brush a 13 x 9 inch rimmed baking dish with 1 Tablespoon of melted butter. Place the dried out bread cubes in the baking pan.

In a large bowl, whisk the half n half, egg yolks, sugar and vanilla extract until evenly combined. Pour the egg mixture over the bread cubes. Brush the top of the bread cubes with the remaining 2 Tablespoons of melted butter. You can bake the bread pudding after letting it soak for about 30 minutes, or cover it up and refrigerate it overnight.

Preheat the oven to 350 degrees Fahrenheit. If you stored the bread pudding in the refrigerator, bring it to room temperature for about 30 minutes before placing it into a hot oven.

Bake in the preheated oven for about 45-55 minutes. The center of the bread pudding should be 170-180 degrees. Let the bread pudding stand for about 10-15 minutes before serving.

For the syrup, combine all the ingredients except the rum and vanilla extract in a small heavy bottomed saucepan. Bring to a boil over medium heat and cook for 2-3 minutes, whisking to combine. Turn off the heat and add the rum and vanilla extract. This recipe yields about 1 1/4 cup of syrup.Serve with the bread pudding.

This syrup is great served with pancakes, French Toast, crepes, waffles or ice cream. You can even make it ahead of time and then simply reheat before serving. It stores well in the refrigerator. 

Panettone Bread Pudding With a Creamy Rum Syrup

 

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Prep time

15 mins

Cook time

50 mins

Total time

1 hour 5 mins

 

Author: Olga's Flavor Factory

Recipe type: Breakfast

Serves: 8

Ingredients

Bread Pudding:

• 1 loaf of panettone bread (you can also use challah bread) 14-18 oz.
• 5 cups half n half (half whole milk, half cream)
• 8 egg yolks
• ½ cup granulated sugar
• 1-2 teaspoons vanilla extract
• 3 Tablespoons butter, melted (1 to brush the baking pan, 2 to brush on top of the pudding)

Syrup:

• ⅔ cup heavy cream
• ⅓ - ½ cup brown sugar
• 2 Tablespoons butter
• ¼ teaspoon salt
• ½ - 1 teaspoon ground cinnamon
• 1-2 Tablespoons rum
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 325 degrees Fahrenheit.
2. Cut the bread into ¾ - 1 inch cubes. Divide the bread between two rimmed baking sheets. Panettone Bread Pudding-1-22Bake the bread cubes in the preheated oven for about 15 minutes, rotating the baking sheets halfway through and tossing the cubes. Take out of the oven and set aside.
3. It's important to use dry bread for bread pudding, so that it soaks up the custard well.
4. Brush a 13 x 9 inch rimmed baking dish with 1 Tablespoon of melted butter. Place the dried out bread cubes in the baking pan.
5. In a large bowl, whisk the half n half, egg yolks, sugar and vanilla extract until evenly combined.
6. Pour the egg mixture over the bread cubes.
7. Brush the top of the bread cubes with the remaining 2 Tablespoons of melted butter. You can bake the bread pudding after letting it soak for about 30 minutes, or cover it up and refrigerate it overnight.
8. Preheat the oven to 350 degrees Fahrenheit. If you stored the bread pudding in the refrigerator, bring it to room temperature for about 30 minutes before placing it into a hot oven.
9. Bake in the preheated oven for about 45-55 minutes. The center of the bread pudding should be 170-180 degrees. Let the bread pudding stand for about 10-15 minutes before serving.
10. For the syrup, combine all the ingredients except the rum and vanilla extract in a small heavy bottomed saucepan. Bring to a boil over medium heat and cook for 2-3 minutes, whisking to combine.
11. Turn off the heat and add the rum and vanilla extract. Serve with the bread pudding. This syrup is great served with pancakes, French Toast, crepes, waffles or ice cream. You can even make it ahead of time and then simply reheat before serving. It stores well in the refrigerator.

Notes

I usually use Challah bread for bread pudding, which is a buttery egg bread, but right before Christmas, Panettone is something that is very commonly seen in stores and is a great choice. It's an Italian sweet bread that has a similar texture to challah, since it's also buttery and eggy, but it's also studded with raisins and candied orange and lemon zest. There are lots of different varieties out there.

If you're using simple Challah bread, you can also add dry fruit to the bread pudding, as well as nuts, chocolate chips, candied citrus peel, etc.

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